Bulgur Salad with Eggplant and Cherry Peas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cup bulgur
- 2 cup vegetable broth
- 1 eggplant (s)
- olive oil
- 1 can chickpeas
- 1 bell pepper (s)
- 2 spring onion (s)
- Lemon juice
- cinnamon
- salt and pepper
- cumin
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Bring the bulgur with the vegetable stock to the boil in a saucepan and simmer for 10 minutes until it is firm to the bite. Stir again and again.
- Wash the eggplant, remove the ends, dice and fry in a pan with oil. Season with salt and paprika powder. Drain the chickpeas.
- Wash and clean the spring onions and peppers and cut into rings or cubes. Put the bulgur with the prepared vegetables and the chickpeas in a bowl and mix together. Season to taste with lemon juice, pepper, cumin and cinnamon. If necessary, add salt and add the olive oil if the salad is not juicy enough.
- The salad tastes both warm and cold.
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